This is traditional Easter tart from my homeland- Poland. It is called Mazurek and traditionally it is only made once a year for Easter. There are several filling you can make but I chosen very unusual and very alcoholic one. Yes this cake is only for adults…

Ingredients:

Pastry for the tart base:

(for 18-20 cm tart tin)

100 g butter, cut into cubes

1 medium egg yolk

50 g icing sugar

1/4 tsp vanilla extract

160 gr plain flour

For the cream;

125 ml double cream

125 ml advocaat

13,5 g gelatine

3 tbs of cranberry or black currant jam

Method:

First step :

Put the sugar and egg yolk in mixing bowl, combine briefly with a  spoon, then add butter. Blend all ingredients together. Sift in the flour and quickly work everything into a dough. Shape into a flat slab, wrap in cling film and chill for at least 30 min in fridge.

Heat the oven to 160 C.

When ready roll it 3-4 mm thick. Line the bottom and sides of the tart tin with the pastry. Then line the pastry tin with the aluminium foil, draping it over the edges a little, and fill it with baking beans or rice. Bake blind for 15 min then remove the beans and the foil and continue to bake for another 5 min or until golden brown. Remove from the oven and set aside.

Second step

Cover the gelatine with water (only to cover it), leave it for 10 minutes to allow gelatine swell. Now, warm it up constantly stirring, until the gelatin completely dissolves or heat in the microwave. Do not boil (gelatin will lose its gelling properties). Remove from the heat.

Place the cream in a pot and warm it up but avoid boiling, remove from the heat. Add dissolved gelatine to it, mix thoroughly to combine. Add the advocaat and mix well. Coll down a bit but no longer than 5-10 min since it sets very quickly!

Third step

Spread the base with a thin layer of jam. Pour the cooled down jello over the jam, place it in the fridge to set. Decorate before serving. Mine with easter biscuits and fresh flowers.

Store in a refrigerator.

Bon Apetite!